“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.
Chicken Corn Chowder
Confidence
Servings: 5
Ingredients
- 7 TBSP butter separated into 1 TBSP and 6 TBSP
- 1 C onion finely diced
- 1 C celery finely diced
- 1 C red pepper finely diced
- 3 C corn cut off the cob or 1.5 cans of corn about 2 large ears
- 3 C golden potatoes cut ½ inch chop (1.25 pounds)
- 2 C diced cooked chicken
- 6 C chicken stock
- ½ C flour
- 1 C heavy cream
Instructions
To start:
- Sauté onion until translucent.
- Add celery and cook until bright.
- Now add the red pepper, corn, potatoes, chicken, and stock.
- Allow to come to a boil.
- Turn down to medium heat to simmer for 25 minutes.
20 minutes into simmering:
- When the soup has been simmering for about 20 minutes make a roux with the flour and remaining butter.
- Temper the roux and soup until thoroughly mixed.
- Allow to cook for 5 more minutes, then slowly add heavy cream.
- Simmer for 5 additional minutes.
Notes
Serving suggestions:
Serve the same day with rendered bacon. Refrigerate leftovers immediately.
Serve the same day with rendered bacon. Refrigerate leftovers immediately.
Need more help? See my “Need A Hand” version of the recipe.